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Jurnal Pendidikan Tata Boga dan Teknologi
Published by Universitas Negeri Padang
ISSN : 26855372     EISSN : 26855380     DOI : 10.24036/jptbt
Core Subject : Science, Education, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Immunology & microbiology Physics Social Sciences Other
Jurnal Pendidikan Tata Boga dan Teknologi is a peer-reviewed, scientific journal published by Universitas Negeri Padang, The journal aims to communicate the vital issues, latest developments, and thinking on the culinary, education, science and technology behind meal planning, preparation, processing, service for a global consuming public, education and technology in all setting. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management, other foodservice ventures, Culinary innovation, Blurring lines between food technology and culinary arts, Issues and trends related to human nutrition, the collaboration between food science and culinary innovation, techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences, management styles, methods and principles and education in all setting.
Arjuna Subject : Seni dan Humaniora - Seni dan Humaniora (Lain-Lain)
Articles 365 Documents
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The Additions Of Telang Flower Extraxtc Towards Quality Of Goat Milk Ice Cream Riyansa, Ledya; Syarif, Wirnelis
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.544

Abstract

The background of this research is that the telang flower extract is not optimal for use in food processing. Telang flower extract can be an alternative as an additive in making ice cream. This study aims to analyze the effect of adding telang flower extract with a treatment of 0%, 20%, 30%, 40%. Regarding the quality of color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design method. Three repetitions were carried out with 3 expert panelists in the Culinary Workshop of the Department of IKK, FPP, UNP. The dependent variable (Y) is the quality of the ice cream. The instrument used was an organoleptic test through a level test, using ANOVA statistics and if it was significantly different it was continued with Duncan's test. The results showed that there was a significant effect on color quality. Meanwhile, there is no significant difference in aroma, taste and soft texture. It can be concluded that the best percentage is found in the addition of 40% telang flower extract to the quality of goat's milk ice cream. 
Comparative Study Of The Quality Of Dried Choux Tilapia Meat Susanti, Sri Nugroho; Faridah, Anni
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.518

Abstract

Dried choux is a choux paste dough, small in size, brownish yellow in color, crunchy textured with a savory taste.Utilization of tilapia in dried milk can add new innovations in the field of pastry.This study aimed to analyze differences in the sensory quality of dried tilapia meat and cheese. This type of research is experimental, using a completely randomized design (CRD) with two treatments and three repetitions. The products made were subjected to a sensory test by 5 limited panelists (5 lecturers) by filling out a questionnaire. The data obtained were then processed using the independent sample t-test program SPSS 25.0 to determine the differences between treatments. The results showed that the average value of the sensory test results of dry milk using cheese and tilapia meat was uniformly 3.67 and 3.60; star shape diameter 1 cm 3.27 and 3.13; colors 3.87 and 3.67; fragrance 1.07 and 2.13; hollow texture 3.87 and 3.60; and crunchy textures 3.60 and 3.53; and savory taste 3.60 and 3.53; typical taste of tilapia 1.00 and 2.00. the fragrance and taste of dried choux tilapia meat with cheese had been significant difference. 
The Effect Of Jackfruit Seed Flour Substitution On The Manufacture Of Choco Chips Cookies Edlin, Dhelsa Arindi; Yelfi, Reno; Fridayati, Lucy; Siregar, Juliana
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.633

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung biji nangka pada choco chips cookies sebanyak 50% dan 75% terhadap kualitas bentuk, warna, aroma, tekstur dan rasa.. Jenis penelitian yang dilakukan adalah quasi eksperimen. Data dalam penelitian ini menggunakan data primer. Prosedur penelitian terdiri dari tahap persiapan, tahap pelaksanaan dan tahap penilaian. Instrumen dalam penelitian ini adalah uji organoleptik terhadap produk yang dihasilkan dilengkapi dengan kode sampel. Data dianalisis dengan menggunakan analisis varian (ANAVA), Karena F hitung > F tabel maka dilanjutkan dengan uji Duncan. Hasil penelitian ini adalah terdapat perbedaan yang signifikan dari substitusi tepung biji nangka terhadap kualitas warna (kuning), aroma (harum butter, biji nangka), tekstur bagian luar (kasar), rasa (manis, biji nangka), karena F hitung > F tabel. Sedangkan kualitas bentuk (bulat bergerigi, pipih dan seragam), tekstur bagian dalam (kasar), dan rasa (cokelat) pada choco chips cookies tidak terdapat perbedaan yang signifikan karena F hitung < F tabel.
The Effect of Using Catfish and Cork Fish on the Quality of Fish Fingers Wulandari, Melia; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.812

Abstract

The needs of today's society are the availability of food that is ready to cook and ready to eat. One type of food innovation is frozen food such as fish finger.Fish finger is a processed fish product made from pieces (fish fillets) or fish meat or surimi which are then given spices, coated with batter flour (a mixture of several flours that function as coating materials and adhesives) and breadcrumbs (bread flour) as an outer layer which is then fried half-baked and frozen.This study aims to analyze the effect of using catfish and cork fish on the quality of the shape, color, texture, aroma and taste of fish finger. This type of research is a pure experiment (true experiment), using a completely randomized design (RAL) with 3 repetitions. The research was conducted in the Catering Workshop of the Department of Family Welfare Science, Faculty of Tourism. This research was conducted in January 2023 with three repetitions. The type of data used is primary data sourced directly from 3 expert panelists in the organoleptic test. Based on the results of the organoleptic test, it shows that there is no significant difference in the quality of fish fingers using catfish (X1) and cork fish (X2). The best overall score is the quality of uniform shape (X2) 3. The quality of the beam shape (X2) 3.22. Golden yellow color quality (X2) 3.89. Fragrant aroma quality (X2) 3.78. The quality of chewy texture (X2) is 3.44. Savory taste quality (X2) 3.44. Based on the data obtained, it can be observed that the quality of cork fish fingers is better than catfish fish fingers. 
Analysis Of The Quality Of Rejected Layer Chicken Meatballs With The Addition Of Seaweed As A Bottle Ingredient Azhary, Indry; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.474

Abstract

Eucheuma Cottonii type seaweed has good properties as a thickening agent because it has the ability to form a gel, so it can be used as an alternative natural additive in the manufacture of rejected layer chicken meatballs. This study aimed to analyze the quality of rejected layer chicken meatballs with the addition of seaweed as a thickening agent as much as 0%, 15%, 30% and 45% in organoleptic tests on shape, color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design (CRD) method with three repetitions. The data collection technique was carried out by giving research questionnaires to 3 expert panelists who were lecturers of Catering at the State University of Padang. Data were analyzed using ANOVA, if Fcount Ftable then continued with Duncan's test. The results showed that there was a significant effect on the quality of the shape and texture of the rejected layer meatballs produced from the addition of seaweed. The more seaweed used, the more chewy the texture of the meatballs will be. The results of the quality test of laying hens that were rejected with the addition of seaweed were the best in the fourth treatment (X3) with the addition of 45% seaweed. Keywords: Rejected layer chicken, Meatballs, Seaweed, Quality
Overview Of The Tradisional The Babako Event In Marriage Nagari Jawi-Jawi Guguk, Solok Regency Septi, Sisi Dwiana; Faridah, Anni
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.532

Abstract

Babako  is a traditional Minangkabau ceremony in the form of a visit by bako to banana children. Lack of knowledge of the younger generation about the traditional Babogo, this study aims to describe the series of traditional Babogo events, types of traditional food, tools used to make traditional food and the meaning of traditional food served in the Babako traditional event in Nagari Jawi-Jawi Guguk, Solok Regency. The type of research used is qualitative research. The results of the study: 1) A series of events in Nagari Jawi-Jawi Guguk Solok Regency, including: manjapuik the bride (anak daro/marapulai), maagiah mempelai makan, manuka baju for the bride, bararak, panyarahan baban, eat basamo, go home. 2) Types of traditional food, namely: Laluak, agar-agar, rice, randang cubadak, kalio kantang dagiang, gulai cubadak, asam padeh, fried chicken, and crackers. 3) The equipment used consists of preparation tools, processing equipment, and serving tools. 4) The meaning of the traditional food served at the Babako event is as follows: silama (strengthening the relationship), agar-agar (maintaining a gentle and polite attitude), rice (purity), randang cubadak (patience and togetherness), kalio kantang dagiang (complementary to each other). ), gulai cubadak (simplicity), asam padeh (compact in running the household), fried chicken (healthy waafiat in carrying out life), crackers (customary and religious guidelines).  
Students Learning Style On Products Pastry And Bakery Learning Baravanni, Adella Putri; Elida, Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.6316

Abstract

The research background from observations through the results of initial observations and interviews conducted at SMK N 6 with product pastry and bakery teacher it is known that there are still many who neglect assignments and do not understand theory well so that the value of the theory they get is very low and does not reach the KKM. The reaserach purpose is describe of students learning style on product pastry and bakery learning. This type of research is descriptive research with a quantitative approach. The population of this study were all culinary students of class XII at SMKN 6 Padang who had completed learning pastry and bakery products in class XI, totaling 94 people. The sampling technique uses a saturated sampling technique so that all populations become samples. Data collection techniques were carried out using a questionnaire with a guttman scale that has been tested for validity and reliability. Furthermore, the data were analyzed through descriptive analysis with the method of categorizing the assessment based on the average score and the percentage of the assessment. The results of the study concluded that the Learning Styles of Students in Pastry and Bakery Product Learning at SMKN 6 Padang found that the average visual learning style was 39.70% of students belonging to the low category, then the auditory learning style was 34.95% of students belonging to the low category, and the learning style kinesthetic learning is 25.35% of students belonging to the low category. This means that there are no students who 100% have only one learning style, but various. So it can be concluded that the most dominant learning style possessed by class XII students of culinary competence in learning pastry and bakery products at SMK N 6 Padang is a visual learning style.  
Potato Flour Subsitution On Nastar Quality Tin, Nur Hidayas; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.498

Abstract

This research is motivated by the use of potato starch to vary nastar by substitution with potato flour which aims to utilize local food ingredients, adding to the innovation of nastar products. This study aims to analyze the effect of substitution of potato starch as much as 15%, 30% and 45% on the quality of nastar in terms of shape, color, aroma, texture and taste. The main ingredient in making nastar is wheat flour which is still imported. This type of research is an experimental method with Completely Randomized Design (CRD). The data used are primary data obtained directly from 3 expert panelists who provide answers from a questionnaire (organoleptic test format) on the quality of potato starch nastar. The data that has been obtained is then tabulated in the form of a table and an Analysis of Variance (ANOVA) is performed. If the analysis of variance shows Fcount Ftable, then it is continued with Duncan's test. The results showed that the substitution of potato flour had an effect on the quality of the aroma and taste of potatoes in nastar, while for the quality of shape, color, texture and sweetness there was no significant effect. The results of the best quality test of potato starch nastar are in the X2 and X3 treatment with 30% and 45% potato starch substitution.
Standardization Of Beef Rendang Recipe In Jorong Padang Loweh, Nagari Suliki, Suliki District, Fifty City District Kartika, Messy; Gusnita, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.470

Abstract

This research was motivated by the ingredients used in making rendang typical of Jorong Padang Loweh which is different from rendang in general. This study aims to determine the standardization of beef rendang recipes in Jorong Padang Loweh, Nagari Suliki, Suliki District, District 50 Kota. This type of research is a mixed method (mixed method). This research was carried out in Jorong Padang Loweh in January 2022. There are two sources of data, namely: qualitative data sources, which are taken from people who are experts in making meat rending, and quantitative data sources, which are obtained from 5 limited panelists. Qualitative data collection techniques are observation, interviews, documentation, quantitative data collection techniques are organoleptic test questionnaire format. The data analysis technique uses Miles and Huberman data analysis techniques which include three flow of activities, namely data reduction (data reduction), data display (data presentation), and verification (drawing conclusions) and quantitative data analysis techniques using the formula (Mx=∑X). Based on the results of research in Jorong Padang Loweh, Nagari Suliki, Suliki District, Lima Puluh Kota Regency, researchers took beef rendang from Mrs. Yusniati's recipe including the ingredients used, the number of ingredients, how to make, and the quality of the converted Beef Rendang. After the organoleptic test results in the quality of the meat (neat), the color of the meat (brown) while the color of the bran is blackish brown, the aroma (has a distinctive aroma of rending), the texture of the meat (tender) and the bran (dry oily), this is influenced by the long cooking process. by using a fire that is not large, the taste of the meat with spices permeates and the taste of bran (savory). 
Standardization Of Pinyaram Recipes In Titian Panjang Kanagarian Kayutanam Padang Pariaman District Handayani, Utari; Gusnita, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.471

Abstract

This research was motivated by differences in the materials and tools used, the manufacturing process, and the quality of pinyaram in Titian Panjang Kanagarian Kayutanam, Padang Pariaman District. This study aims to standardize pinyaram recipes at Titian Panjang Kanagarian Kayutanam, Padang Pariaman District which includes materials and tools, manufacturing techniques and analyzes the quality of pinyaram so as to produce a good recipe. This type of research is a qualitative and quantitative research using a mixed method. Qualitative data sources were obtained from research informants and quantitative data sources were obtained from trained panelists and limited panelists. Qualitative data collection techniques are observation, interviews, documentation, and quantitative data collection techniques are organoleptic test questionnaire format. The qualitative data analysis techniques are: data reduction, data presentation, drawing conclusions, and quantitative data analysis techniques using the formula (Mx=∑ x / N ) and testing the validity of qualitative data. Based on the research results obtained 10 Pinyaram recipes in Titian Panjang Kanagarian Kayutanam. The pinyaram recipe was analyzed and tested with 5 selected recipes. The results of the organoleptic test obtained the highest value by Mrs. Nita and used as a standardization of the converted pinyaram recipe. The standardization of the pinyaram recipe was carried out by organoleptic tests to get good quality pinyaram including: shape (round), color (golden yellow), aroma (fragrant), texture (soft) and taste (sweet). 

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